Grilled Oysters, Clams & Mussels with Spicy Lemon Butter

Grilled Oysters, Clams & Mussels with Spicy Lemon Butter
Print Recipe
Grilling imparts a uniquely smoky flavor to oysters and other shellfish. We add a spicy lemon butter to dip in, plus grilled bread, for a delicious meal that comes together in about half an hour. Add a side salad, and it’s a delightful summer dinner.
Grilled Oysters, Clams & Mussels with Spicy Lemon Butter
Print Recipe
Grilling imparts a uniquely smoky flavor to oysters and other shellfish. We add a spicy lemon butter to dip in, plus grilled bread, for a delicious meal that comes together in about half an hour. Add a side salad, and it’s a delightful summer dinner.
Ingredients
Grill
Lemon Spice Butter
Servings:
Instructions
Grill:
  1. Preheat the grill to a medium-high heat.
  2. Cut the Italian bread into slices, and the lemons in half.
  3. You can grill the lemon halves either on an upper or lower grill until they have charred stripes, or about 10 minutes.
  4. Place the bread on the top of the grill, and brown until toasty and ready to sop up any leftover butter, or about 3 minutes.
  5. Scrub the shells, and place the shellfish on the grill.
  6. Close the grill and cook for about 2 minutes, or until the shells open.
  7. Discard any that do not open.
Lemon Chorizo Butter
  1. Add the butter to a small bowl.
  2. Cook the chorizo sausage in a skillet over a medium setting for about 2 minutes. The fat should be starting to render.
  3. Add the chorizo to the butter, scraping the fat from the pan to add to the mixture.
  4. Add the lemon zest and juice, and parsley. Mix together with a fork.
  5. Season with salt to taste.
To Serve:
  1. Cut the grilled lemons into wedges to serve.
  2. Divide the oysters, mussels, and/or clams between four plates, and serve with grilled Italian bread and grilled lemon wedges.
  3. Drizzle the lemon chorizo butter over the shellfish, or divide into small bowls and serve on the side for dipping.
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